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Zucchini Potato Soup with Meatballs

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Zucchini Potato Soup with Meatballs

The perfect zucchini potato soup with meatballs recipe with a picture and simple step-by-step instructions.

  • 1 Onion
  • 1 Clove of garlic
  • 1 Zucchini
  • 400 g Potatoes
  • 1 tsp Vegetable broth
  • 200 g Ground beef
  • 1 tsp Quark
  • 1 tbsp Breadcrumbs
  • Salt pepper
  • 1 tbsp Oil
  1. Peel and finely dice the onion and garlic. Clean, wash and dice the zucchini. Peel, wash and dice the potatoes. Cover everything in 1/2 l water with stock and simmer for about 20 minutes.
  1. In the meantime, knead the minced meat with the quark and breadcrumbs. Season with salt and pepper. Shape the mixture into small balls. Heat the oil in a pan and fry for about 5 minutes, turning.
  1. Briefly puree the vegetables in the broth with a hand blender. Season to taste with salt and pepper. Add meatballs to the soup and serve.
Dinner
European
zucchini potato soup with meatballs

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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